All dishes:

Desserts

Roasted peaches in muscat dessert wine

Appetizers

Gougères with Comté

Gougères stuffed with Comté cheese.

Desserts

Apple and plum crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Desserts

Lemon tart

Sheep and Goats

Spiced confit lamb

Cheeses

Coolea with cumin seed

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with cumin seed.
Ripening : 6 months.

Desserts

Walnut and apple tart

Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

Warm starters

goat cheese and honey puff pastry

Shellfish and Seafood

Steamed mussels with beer

Desserts

Almond pistachio baklava

Appetizers

Goat cheese and smoked salmon toast

Sauces

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

Poultry

Roasted duck with peaches

Poultry

Chicken fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Eggs

Scrambled eggs with salmon

Sea fish

Sole fillets bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Freshwater fish

Smoked trout medallion and leek salad

Sheep and Goats

Grilled lamb chops with Pont-Neuf potatoes and spices

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Offal and tripe

Sautéed veal sweetbreads with chanterelle

Cheeses

Parmigiano Reggiano stravecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.

Cooked meats

Duck pâté with porcini mushrooms

Served cold or at room temperature.

Cooked meats

Trush pâté

Served cold or at room temperature.